Monday, December 13, 2010

Perfect Spritz Cookies

Am I the only one who thinks that spritz cookie dough is amongst the most difficult cookie dough to work with? I've tried numerous times in the past to make pressed cookies using various dough recipes but my end results either looked like hockey pucks or tasted like them. What? You've never taken a hockey puck to the mouth?

Anyway, my son Kellen gave me this cookie press kit as a gift awhile back and I made up my mind to try to make pressed cookies one last time, just to prove that I would always be a failure in this arena.

Guess what? I'm not a failure! I made some (dare I say) perfect cookies this year! A couple of key things I discovered. All ingredients should be at room temperature before making the dough. Make sure you use cookie sheets that ARE NOT non-stick and I also think that insulated cookies sheets work best because they allow the top of the cookies to set before the bottoms get too brown.

In mixing bowl cream together the butter and sugars on high speed until light and fluffy, scraping down bowl and beaters occasionally. Add the egg, vanilla, almond extract and salt and continue beating until thoroughly mixed. Reduce the mixer speed to low and add the flour. Mix just until flour is completely incorporated, scraping down the bowl and beaters occasionally.

Fill a cookie press with the dough according to the manufacturer's directions and fit with desired cookie disc. Press the dough onto ungreased baking sheets about one inch apart.

Bake for 12-14 minutes. Transfer baking sheets to cooling rack and let cookies cool for several minutes before removing from the baking sheet to cooking rack to cool completely.

27 comments:

OMG, Megs. Your Spritz cookies are things of beauty. I'm so impressed with your results I might give Spritz just one more try. Currently I'm munching my way through a 5-lb tin of Danish butter cookies from Costco, so Spritz may wait a bit.

I was sitting here looking at perfect spritz cookies when your comment about my dip came in. I think your cookies look better. I never have trouble with texture, but with my wreathes coming out of the spritzer whole. I end up with mutant wreaths.

My Mother-in-Law used to make Spritz cookies every year for the family. Now that she is gone, I will take on that tradition. Thank you so much for giving me a great recipe and the tips and hints to make them correctly. I know the whole family thanks you in advance!

Goodness, you've been busy in the kitchen, Mags! I'm not much of a Christmas cookie baker -- I usually leave that to my brother-in-law, who goes hog wild with them -- but I think even I could manage these with your very detailed and so useful tips. Your spritz cookies are just drop dead gorgeous and sound divine too. Well done!

I made dozens for a party . I forgot about not being able to use my silpats! Took a few grumbles before I remembered. I do like the battery operated cookie press, makes it easier.Your cookies look delicious!

They turned out so pretty. I just got an electric cookie press and used it once so far. But I'm making spritz cookies for a cookie exchange I'm going to next week. I love the wreath you have made here!

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com